- 750 g shin beef (cubed)
- 2 onions (chopped)
- 2 - 3 carrots (chopped)
- 2 celery sticks (chopped)
- 1 bay leaf
- 1 bouquet garni
- 6 peppercorns
- 1.80 l water
- Put all the ingredients in a large saucepan.
- Bring to the boil slowly, and immediately reduce the heat to a slow simmer.
- Cover and simmer for 4 hours, removing any scum from the surface as often as you can.
- Strain the stock through a sieve and cool completely before refrigerating.